Cajun Shrimp & Sausage Deviled Eggs
A bold Southern twist on a classic! Creamy, smoky, and spicy — these deviled eggs are topped with juicy Cajun shrimp and bits of savory sausage for a flavor explosion in every bite.
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Ingredients
For the eggs:
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp Cajun seasoning (plus more for sprinkling)
- ½ tsp smoked paprika
- 1 tsp lemon juice
- Salt & pepper, to taste
For the topping:
- 6 medium shrimp, peeled & deveined
- 2 small smoked sausages (or andouille), sliced thin
- ½ tbsp olive oil or butter
- ½ tsp Cajun seasoning
- Fresh parsley or chives, chopped (for garnish)
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Instructions
- Boil the eggs:
Place eggs in a pot, cover with water, and bring to a gentle boil.
Once boiling, cover, turn off heat, and let sit for 10–12 minutes.
Cool in ice water, peel, and slice in half lengthwise.
Remove yolks and set aside in a bowl. - Make the filling:
Mash yolks with mayo, Dijon, Cajun seasoning, paprika, lemon juice, and salt & pepper.
Mix until creamy. (Add a bit more mayo if needed for smoothness.)
Spoon or pipe filling back into egg whites. - Cook the shrimp & sausage:
Heat olive oil or butter in a small skillet over medium heat.
Add sausage slices and sear until browned (1–2 minutes per side).
Add shrimp, season with Cajun spice, and cook until pink and caramelized (about 2 minutes per side). - Assemble:
Top each deviled egg with one shrimp and a small piece of sausage.
Sprinkle a little extra Cajun seasoning or smoked paprika on top.
Garnish with chopped parsley or chives .
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Tips & Variations
- Add a few drops of hot sauce or a pinch of cayenne to the filling for extra kick.
- Use smoked paprika and garlic powder if you prefer a milder, smoky version.
- For presentation, drizzle a bit of Cajun butter (melted butter + Cajun spice) over the finished eggs.